While watching SEC football this past weekend, I decided to attempt one of my favorite snacking foods.....fried dill pickles! A quick check of online recipes, showed dozens of different versions. I combined several and added my own twists to come up with this recipe. I hope you enjoy.
1 cup self rising flour
1/2 cup self rising cornmeal
1/2 t. cayenne pepper
1/2 t. granulated garlic
1/4 t. onion powder
1/2 t. salt
1/2 t. freshly ground black pepper
4 - 6 T. pickle juice
2 - 3 T. water
oil for frying
pickle slices
Whisk together first seven ingredients. Add pickle juice and water and stir until you have a smooth batter.
Heat oil in a cast iron skillet over high heat. You will need enough oil in the skillet to allow the pickle slices to float, 1 - 2 inches depending on the size of the skillet.
Add a few pickle slices at a time into the batter and once oil is hot enough for the batter to sizzle, add them to the oil. Lower heat to medium high and let pickles fry until they are golden brown on one side and then, using tongs, turn them over to cook on the other side. Drain on paper towels.
Serve with Dilly Ranch Dipping Sauce.
1 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 T. fresh lemon juice
2 T. chopped fresh parsley
2 T. chopped fresh dill
1/4 t. salt
1/4 t. white pepper
1/2 t. granulated garlic
Whisk together all ingredients. Refrigerate until ready to serve.
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